Leek and Lamb Stew with Torn Flatbread

Lamb shoulder browns in rendered fat beside leeks and cumin, then simmers with barley into a stew for torn flatbread. It echoes Cumin on the Palace Hearth and the Yale culinary tablets that preserved Babylon's real stew formulas.

Serves 4

Estimate for one serving

• 495 cal
• 12g protein
• 27.5g carbs
• 8g fat
• 7g fiber

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Ingredients

• 1.5 lbs lamb shoulder
• 4 large leeks
• 2 medium onions
• 6 garlic cloves
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1/3 cup barley
• 2 tbsp mild vinegar
• 2 tbsp rendered lamb fat
• 1 tsp salt
• 4 pieces flatbread

Instructions

1. 1Cut lamb into 1-inch cubes and brown in rendered fat in a heavy pot over medium heat.
2. 2Slice leeks and onions into thick rounds and add to the pot along with crushed garlic, cumin, coriander and salt.
3. 3Add barley and enough water to cover by 2 inches then bring to a boil.
4. 4Reduce to a low simmer, cover, and cook for 50 minutes until lamb is tender.
5. 5Stir in vinegar, adjust seasoning, and serve in bowls with torn flatbread stirred in at the table.